Description
Pumpkin bread gets a major upgrade with these mini loaves featuring gorgeous cinnamon swirls throughout. Fall baking perfection that’s impossible to resist.
Ingredients
Scale
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- ⅓ cup (67g) granulated sugar for swirl
- 1½ tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour 4 mini loaf pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, whisk oil and sugar until well incorporated. Add eggs one at a time, mixing well after each. Stir in pumpkin puree, milk, and vanilla until smooth.
- Fold dry ingredients into wet ingredients until just combined. Don’t overmix.
- In a small bowl, mix sugar and cinnamon for the swirl. Stir in melted butter until mixture resembles wet sand.
- Divide half the pumpkin batter among prepared pans. Sprinkle two-thirds of cinnamon-sugar mixture over batter.
- Top with remaining pumpkin batter and sprinkle with remaining cinnamon-sugar.
- Using a knife or skewer, gently swirl through the batter with a figure-eight motion.
- Bake for 35-40 minutes until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes before transferring to a wire rack to cool completely.